SIMPLE ROASTED EDAMAME
A fun-to-eat and healthy snack.
Provided by My Hot Southern Mess
Categories Appetizers and Snacks Beans and Peas
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
- Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 6.7 g, Fat 8.4 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 302.1 mg
ROASTED EDAMAME
Good for snacking or for a crunchy addition to your salad. You can play around with the seasonings you mix in (some ideas are: paprika, black pepper, chili powder, wasabi powder).
Provided by Jill
Categories Appetizers and Snacks Beans and Peas
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
- Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 6.3 g, Fat 5.5 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 728.5 mg
ROASTED EDAMAME SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
- Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
ROASTED EDAMAME
I just discovered this recipe and can't wait to try this interesting way to use those wonderful edamame beans.
Provided by Geema
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
- Drizzle mixture over soybeans and toss to coat well.
- Arrange beans in a single layer in a shallow baking dish.
- Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
- Serve hot as a vegetable side dish or cooled as a snack.
- Refrigerate any leftovers.
ROASTED CORN AND EDAMAME SALAD
A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn's Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.
Provided by Julia Moskin
Categories dinner, lunch, snack, salads and dressings, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
- In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
- Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
- In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED CORN AND EDAMAME SALAD
Provided by Shawn Edelman
Categories Citrus Ginger Herb Onion Pepper Vegetable Side Freeze/Chill Corn Chill Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.
EDAMAME ROASTED GARLIC HUMMUS
The addition of roasted garlic and cilantro really makes this dish shine. Serve with baked pita chips.
Provided by Zhora Autumn
Categories Appetizers and Snacks Snacks Kids
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim about 1/4 inch off the top of the garlic bulb, to expose the cloves; drizzle with 1 tablespoon olive oil and wrap in aluminum foil.
- Bake in the preheated oven until soft, about 1 hour. Let cool until easily handled, about 10 minutes.
- Squeeze roasted garlic cloves into a food processor. Add 1 tablespoon olive oil, edamame, cilantro, tahini, lemon juice, and salt. Process until smooth, adding more oil if needed, about 3 minutes. Transfer to a serving dish and sprinkle with smoked paprika.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 5.3 g, Fat 8.8 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 304.8 mg, Sugar 0.3 g
DRY ROASTED EDAMAME BRITTLE
Provided by Alton Brown
Time 1h15m
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
- Line a half sheet pan with a silicone baking mat.
- Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the edamame mixture. Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.
ROASTED EDAMAME IN SHELL
This is a healthy snack that's fun to eat. Similar to eating artichokes, you scrape the shell with your teeth which gives great flavor as you exctract the soft beans inside.
Provided by veggienut
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse, thaw and dry frozen edamame and spread on a baking sheet.
- Add olice oil and mix to coat well.
- Sprinkle with chile powder, garlic powder, and salt.
- Bake at 400 for about 25 minutes, stirring once.
- Feel free to add more salt, chili or garlic powder if more flavor is desired.
SPICY ROASTED EDAMAME
This great dish can be served hot as a vegetable side dish, or cooled and served as a snack.
Provided by CHEFBETHPHX
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9x13 inch glass baking dish in a single layer.
- Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 0.5 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 3.8 mg, Sugar 0.1 g
ROASTED CORN AND EDAMAME SALAD
From Self.com. 6/17/2009: I finally got around to making this and we LOVED it! We don't have a grill, so I used Recipe #177558 by Chef #219942. It turned out great and was a wonderful compliment to the salmon I made for dinner. Hope you enjoy it as much as we did!
Provided by AnnieLynne
Categories Soy/Tofu
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak fresh corn in cold water about 30 minutes.
- Heat grill on high.
- Grill corn in husk, 10 to 15 minutes, turning once.
- Let cool.
- Remove husks.
- Cut corn from cob into a bowl; combine with remaining ingredients.
- Cover and chill in refrigerator until ready to serve.
Nutrition Facts : Calories 108.5, Fat 4, SaturatedFat 0.6, Cholesterol 1.3, Sodium 115.2, Carbohydrate 14.7, Fiber 3.1, Sugar 2.5, Protein 5.9
ROASTED CORN AND EDAMAME SALAD
Steps:
- Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame according to package directions. Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.
SPICY ROASTED EDAMAME
Steps:
- Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9x13 inch glass baking dish in a single layer. Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking.
ROASTED CAULIFLOWER AND EDAMAME SALAD W/ TZATZIKI RANCH
Steps:
- Preheat oven to 425. Place the cauliflower on a sheet pan. Drizzle cauliflower with canola oil. Toss, making sure all surfaces of the cauliflower have been lightly oiled. Season cauliflower liberally with kosher salt and freshly cracked black pepper and toss to coat the seasoning evenly. Place the sheet pan in a 425 degree oven and roast for 45 minutes. Halfway through roasting, remove the pan from the oven and toss the cauliflower with a spatula so that more than one side caramelizes. While the cauliflower is roasting, make the dressing. Place all ingredients except salt and pepper into a mixing bowl. Stir to combine thoroughly. Taste, then season with kosher salt and freshly cracked black pepper as necessary. Refrigerate until ready to use. After tossing cauliflower halfway through roasting, place a medium sized pot of water on the stove over high heat and bring to a boil. Once boiling, season with a handful of kosher salt. About five minutes before the cauliflower is done, add the edemame to the seasoned, boiling water. Allow the edamame to boil for 2 to 3 minutes, until they begin to float to the top. Drain edamame immediate and place in a mixing bowl. Once the cauliflower has finished roasting, remove from oven and carefully add the hot cauliflower into the mixing bowl with the blanched edemame. Pour on a liberal amount of Tzatziki Ranch Dressing. Gently toss to evenly coat veggies with dressing, trying not to break or smoosh the roasted cauliflower. Taste the salad and adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Enjoy immediately or chilled! FoodPornDaily Original Recipe, © 2008.
ROASTED PARMESAN EDAMAME
Impress them all at snack time with our Roasted Parmesan Edamame recipe. Roasted Parmesan Edamame is a flavorful and easy to prepare Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, about 1/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Microwave edamame in microwaveable bowl on HIGH 2 min. or until thawed. Pat dry with paper towel.
- Whisk all remaining ingredients except sesame seed in medium bowl until blended. Add edamame; mix well.
- Cover rimmed baking sheet with foil; spray with cooking spray. Spread edamame onto prepared baking sheet; sprinkle with sesame seed.
- Bake 22 to 25 min. or until edamame is crisp and golden brown, stirring every 10 min. to break up any large pieces. Cool slightly.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
DRY-ROASTED EDAMAME WITH CRANBERRIES
A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Arrange edamame on a baking sheet and drizzle with oil. Season with salt. Roast, stirring occasionally, until crisp and golden, 20 to 22 minutes. Let cool. Toss with cranberries.
Nutrition Facts : Calories 83 g, Fat 3 g, Fiber 3 g, Protein 5 g, Sodium 47 g
DRY ROASTED EDAMAME BRITTLE
Make and share this Dry Roasted Edamame Brittle recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 45m
Yield 1 Batch
Number Of Ingredients 6
Steps:
- Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
- Line a half sheet pan with a silicone baking mat.
- Place a 3-quart saucier inside a large cast iron skillet.
- Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil.
- Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes.
- Remove from the heat and stir in the edamame mixture.
- Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula.
- Cool completely, approximately 30 minutes, and then break into pieces.
- Store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 2719.3, Fat 13.7, SaturatedFat 1.6, Sodium 2214.7, Carbohydrate 647.1, Fiber 8.7, Sugar 622.9, Protein 27.7
ROASTED EDAMAME SALAD ALTON BROWN
Categories Salad Bean Roast Low Fat Vegetarian Wheat/Gluten-Free Summer Vegan
Yield 4 People
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
ROASTED EDAMAME WITH GARLIC AND OLIVES
This is based on a recipe in Mollie Katzen's "Vegetable Heaven." She uses lima beans instead of edamame, but I've discovered that edamame is yummier. Back when I made it with limas, I had a friend who hated both lima beans and olives, and still begged me to make this dish all the time, so try it, even though the ingredient combination sounds weird! At least around here, sliced green olives are nowhere to be found, and whole ones tend to come either with the pit intact or stuffed with something, unless you go to a fancy store with an olive bar. I use the ones stuffed with garlic, slice them myself, and cut down the amount of garlic accordingly.
Provided by Marty the Beagle
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Put all the ingredients (no, you don't need to thaw the edamame) in a loaf pan, and add salt and pepper if desired. Remember: olives are salty, so you might not want more salt.
- Mix everything well.
- Cover the pan tightly with aluminum foil.
- Bake for 45-50 minutes, or until the garlic is tender.
- Stir, and if desired, drizzle with more olive oil.
- Enjoy! (It's especially good scooped up with corn chips.).
Nutrition Facts : Calories 283.4, Fat 19.7, SaturatedFat 2.5, Sodium 541, Carbohydrate 15.7, Fiber 6.2, Sugar 0.2, Protein 15.4
ROASTED GARLIC EDAMAME DIP
Good and good for you. Serve this delicious dip with sliced veggies or crackers.
Provided by Patrick Johnson @pwjohnso
Categories Dips
Number Of Ingredients 10
Steps:
- Cut about 1/4 inch off the top of the garlic head, so the cloves are slightly exposed, but don't peel the garlic. Wrap the head loosely in foil, and place in a preheated 400° oven for 45 minutes or until garlic is very soft and golden. Let cool; then squeeze the garlic cloves out of the paperlike peel.
- Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.
- Combine edamame, garlic, cumin, and next 5 ingredients (through 3 tablespoons water) in a food processor, and pulse until smooth. Garnish mixture with the chopped cilantro and serve.
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